Practice, Practice And Practice Some More
Not having practiced often enough he is upset that the shot he made in his game was nothing like the same shot made on the practice green. They have forgotten what they were taught and even revert back to their old methods and mistakes, blaming the pro for their mistakes. However, a player who truly wants to improve his game will do all he can to remember why he was hitting bad shots, why he went to the pro and finally what the pro advised him to do.
The first problem you should practice is how to hit the ball squarely, putting the club in at the point of impact. Once you have been able to hit the ball with accuracy, you should then proceed to applying all your effort to learning a smooth, consistent acceleration during your backswing and downswing, especially the downswing.
Make sure the club head travels in as straight a path during both the up and down movement as is possible, without any jerking or problems with grip and stance. It is a fact that the better you play golf, the more golf you will play. Even pros who spend their days traveling from one city to another spend all of their time off playing golf, they love the game and they are good at it.
Cultures for Health - This is an online resource for fermentation cultures and equipment, but I also turn to them for a lot of information on fermenting. They just released a free e-book on lacto-fermentation that is available if you sign up for their newsletter. Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible.
Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges.
Slice each wedge crosswise into very thin ribbons. Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage.
This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now. Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.
Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid. Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
